With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 2 tablespoons canola oil, divided
- 2 cups chopped leeks (white portion only)
- 1 celery rib, thinly sliced
- 1 carrot, thinly sliced
- 2 cups sliced fresh mushrooms
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2-1/4 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup quick-cooking barley
- In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
- In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf. Yield: 6 servings.
Originally published as Chicken Barley Soup in Healthy Cooking December/January 2011, p47
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